Easy Grilled Chicken Shawarma Kebab for Simple Summer Nights
Too hot to turn on the oven? This one’s for you. These Chicken Shawarma Kebab skewers bring the grill to life with very little effort.
You will love the smell of warm spices drifting through the air. It is the ultimate easy summer dinner for your family. Get ready for juicy, tender bites every single time.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly routine. It delivers bold, complex flavors with minimal hands-on time. You just let the marinade do all the hard work for you.
It is also naturally high in protein and very budget-friendly. Your friends will think you spent hours in the kitchen. It is the perfect dish for stress-free entertaining outdoors.
How It Comes Together
Making these kebabs is incredibly straightforward and beginner-friendly. You simply whisk the marinade, coat the chicken, and wait. The grill does the rest in under twenty minutes.
Using chicken thighs ensures the meat stays moist over high heat. Even if you have never grilled before, you can master this. You will love the golden, charred finish on every piece.
Simple Ingredients
Most of these items are likely already sitting in your pantry staples collection.
- 2 lbs boneless skinless chicken thighs, cut into 1-inch strips
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 garlic cloves, minced
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Step-by-Step Directions
- In a large non-reactive bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper.
- Add the chicken strips to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F / 200°C).
- Thread the marinated chicken onto the skewers, pressing the pieces together slightly to maintain moisture.
- Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
- Remove from the grill and let the kebabs rest for 5 minutes before serving to allow juices to redistribute.
Best Ways to Enjoy It
Serve these kebabs warm with a side of fluffy jasmine rice. You can also slide the chicken into warm pita bread. Add a big dollop of cool garlic yogurt sauce on top.
Pair this with a crisp cucumber salad for a refreshing meal. It is a wonderful light dinner for a warm patio evening. Just add a cold drink and enjoy the sunset.
How to Store Leftovers
Place any leftover chicken in an airtight container in the fridge. It will stay fresh and delicious for up to three days. This makes it a fantastic option for your weekly meal prep.
To reheat, simply warm the chicken in a skillet over medium heat. You can also enjoy it cold on top of a salad. The flavors actually deepen and improve the next day.
Tips for Best Results
- Don’t skip the resting time to keep the chicken juicy.
- Avoid overcrowding the skewers so the heat circulates evenly.
- Use metal skewers to save time and reduce waste.
- Marinate the chicken overnight for the most intense flavor profile.
- Add a handful of fresh summer parsley as a garnish.
- Ensure your grill is fully preheated before adding the meat.
- Double the batch for your next backyard summer BBQ.
Ways to Switch It Up
- Swap the chicken for extra-firm tofu for a vegetarian version.
- In summer, thread chunks of zucchini between the chicken pieces.
- Use lime juice instead of lemon for a different citrus zing.
- Add extra cayenne pepper if you prefer a spicier kick.
- Swap the cinnamon for nutmeg for a slightly different warmth.
Common Questions
Can I make this in the oven?
Yes, you can bake these at 400°F for about 20 minutes. Just turn them halfway through for even browning. You can also broil them for the last few minutes.
Can I use chicken breast instead?
You can use breast meat if you prefer it. Just be careful not to overcook it, as it dries out faster. Thighs are much more forgiving for beginners.
Is this recipe gluten-free?
This Chicken Shawarma Kebab recipe is naturally gluten-free as written. Just ensure your spices are certified gluten-free if you have a sensitivity. Serve it with rice instead of pita.
I hope this flavorful recipe makes your summer evenings feel a little more special. It is a simple way to bring fresh, bright tastes to your table. Happy cooking!
— Clara
Ingredients
Method
- In a large non-reactive bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper.
- Add the chicken strips to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F / 200°C).
- Thread the marinated chicken onto the skewers, pressing the pieces together slightly to maintain moisture.
- Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the internal temperature reaches 165°F (74°C) and the edges are slightly charred.
- Remove from the grill and let the kebabs rest for 5 minutes before serving to allow juices to redistribute.
